Fujiyama Salad—Japanese

Ingredients

• a pint of hot boiled potatoes
• half a cup of tart French dressing
• two tablespoons of white wine
• a tablespoon of parsley
• a tablespoon of chives
• a tablespoon of onion
• the yolks of two hard eggs
• a pint of steamed mussels

Method

1. 1

   Mix sliced potatoes with dressing and wine, add chopped parsley, chives, onion, and yolks.

2. 2

   Gently mix in mussels, shape into a cone, chill, and garnish with chopped egg white and green peppers.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 62. The excerpt below is the record exactly as published.

FUJIYAMA SALAD— JAPANESE Mix a pint of hot boiled potatoes, cut in thin slices, with half a cup of tart French dressing and two tablespoons of white wine. Add a tablespoon of parsley, chives, onion and the yolks of two hard eggs, all chopped fine separately. Cover the bowl and shake rapidly to mix without breaking the potatoes. Add a pint of steamed mussels

Cook this with the app: pantry check, scaling, and the assistant.